Jul 14 2026
Restaurants›Sofra Grill Morden›Mixed Doner Recipe

Mixed Doner Recipe

Inspired by Sofra Grill Morden
Time2h 30m
Serves6

Make Mixed Doner Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Meats

Sauces & Condiments

Veg & Fillings

Finishing & Cooking

Method

Marinated Meats

  1. 1

    Prepare marinade and meats

    In a large bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, black pepper, ground cinnamon, salt and chili flakes (if using). Mix until smooth and fragrant. Divide the marinade between two bowls: one for lamb and one for chicken. Add the thinly sliced lamb to one bowl and the chicken to the other, mixing thoroughly so each slice is well coated. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor.

  2. 2

    Stack and slice (optional doner-style)

    If you want a doner-like presentation, stack the marinated slices tightly on a skewer or metal rod, compressing layers so they hold their shape. Alternatively, keep slices separate for pan/grilling or oven-roasting on a sheet.

Cooking & Finishing

  1. 3

    Cook the meats

    Heat a large heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. If using stacked skewers, cook and rotate until edges are deeply browned and cooked through (about 8–12 minutes per side depending on thickness), shaving cooked edges with a sharp knife as you go. For sliced pieces: fry in batches in a single layer, avoiding overcrowding. Cook chicken slices 6–8 minutes, turning once, until internal temperature reaches 75°C/165°F. Cook lamb slices 6–9 minutes until browned and cooked through. Add remaining oil between batches as needed. Transfer cooked meat to a warm plate and keep covered.

  2. 4

    Oven roast method (alternate)

    Preheat oven to 220°C (430°F). Spread marinated meat in a single layer on a lined baking sheet, drizzle a little oil over top, and roast until edges brown and meat is cooked, 12–20 minutes, turning once halfway. Finish under broiler for 1–2 minutes to get crisp edges if desired.

Sauces & Assembly

  1. 5

    Warm breads and prep fillings

    Warm pita or flatbreads in a dry skillet or wrapped in foil in a low oven for 5 minutes. Optionally brush with a little melted butter. Prepare vegetables: shred lettuce, slice tomatoes, onion and cucumber, and chop parsley. Have pickled cabbage and sauces ready.

  2. 6

    Assemble mixed doner

    Lay a warm pita on a plate. Spread 1–2 tablespoons garlic yogurt sauce across the center, and 1 tablespoon hot sauce (or to taste). Pile a mixture of lamb and chicken (about 180–200 g total) onto the bread. Add shredded lettuce, tomato slices, red onion, cucumber/pickles, a sprinkle of parsley and pickled cabbage if using. Drizzle a little tahini if desired. Fold or roll the pita, wrap in foil for 1 minute to hold shape, and serve immediately.

  3. 7

    Serve

    Serve remaining sauces on the side and offer extra chili sauce. Leftover meat keeps for 3 days refrigerated and refrigerate sauces separately.

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